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Perfect Herb-Roasted Turkey Breast Easy Thanksgiving Dinner

herb-roasted turkey breast - featured image
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This perfect herb-roasted turkey breast is juicy, flavorful, and comes together in under 2 hours. It’s the ideal main dish for a small Thanksgiving or cozy fall dinner, using simple ingredients and a foolproof herb butter technique.

Ingredients

Scale
  • 4 tablespoons unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried rubbed sage)
  • 1 teaspoon salt (preferably kosher)
  • 1/2 teaspoon black pepper, freshly ground
  • 1 (3-4 pound) bone-in, skin-on turkey breast
  • 1 tablespoon olive oil
  • 1/2 cup low-sodium chicken broth

Instructions

  1. Preheat your oven to 375°F (190°C). Take the turkey breast out of the refrigerator and let it sit at room temperature for about 20 minutes. Pat the turkey breast completely dry with paper towels.
  2. In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, sage, salt, and pepper. Mash together with a fork until well combined.
  3. Using your fingers, gently loosen the skin of the turkey breast from the meat, being careful not to tear the skin. Slide your hand under the skin to create a pocket. Take about two-thirds of the herb butter and push it under the skin, spreading it as evenly as possible over the breast meat. Rub the outside of the turkey breast with the remaining butter and the olive oil.
  4. Place the turkey breast, skin side up, in a roasting pan or baking dish. Pour the chicken broth into the bottom of the pan. Roast for about 50 minutes to 1 hour 15 minutes, or until an instant-read thermometer inserted into the thickest part of the breast (without touching the bone) registers 155°F (68°C).
  5. Remove the turkey from the oven. Tent the pan loosely with aluminum foil and let it rest for at least 15 minutes. The internal temperature will continue to rise to 165°F (74°C). Carve and serve with the pan juices.

Notes

If the skin is browning too quickly, tent the turkey loosely with foil for the last 15-20 minutes of cooking. Always use unsalted butter to control the salt level. Letting the turkey sit at room temperature for 20 minutes before roasting helps it cook more evenly.

Nutrition

Keywords: herb roasted turkey breast, easy Thanksgiving dinner, small turkey breast, juicy turkey breast, herb butter turkey

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